Feast Get Feast
Menu

Portions and preparation · USDA nutrition

Chicken wing calories per drummette: 54–71 across all 13 named USDA examples

Across all 13 named USDA examples, a drummette contains 54–71 calories. Each included example lists 22 g for that measure. The same household label can carry a different gram weight elsewhere in USDA data.

Portion calculator

Estimate your portion

Choose a source measure or enter the weight you ate.

Preparation and portion

Named measures come from this exact source record.

Estimated for 70 g

185calories

Chicken wing, baked or broiled, from fast food / restaurant

Protein
16.2 g
Carbs
0 g
Fat
12.9 g

These values scale the selected reference food by weight. Ingredients, preparation, and portion size can change your meal’s estimate.

FoodData Central Survey Foods (FNDDS) · FDC 2706059 Full nutrition profile →

Compare all 13 food records, nutrition tables and USDA sources

The 13 exact records in this guide report 176–355 calories in the records' own listed source servings and 247–323 calories per 100 grams. Those are observations from named database records—not a universal range or an estimate of an unseen plate.

Match my meal

Start with the description closest to what you ate

For Chicken wing, begin by separating “Chicken wing, baked or broiled, from fast food / restaurant” from “Chicken wing, stewed.” Choosing a card filters this source set; it does not infer the portion or fill in ingredients the chosen description does not name.

Showing the first 6 of 13 linked records.

Equal-weight view

How chicken wing records compare at 100 grams

Five rank landmarks are shown from all 13 cited records: minimum, 25th-ranked, median-ranked, 75th-ranked, and maximum. Weight is held at 100 grams; source-serving weights are listed in the table.

  1. Minimum: Chicken wing, stewed 247 kcal
    247 kcal
  2. 25th-ranked landmark: Chicken wing, baked or broiled, from pre-cooked 257 kcal
    257 kcal
  3. Median-ranked landmark: Chicken wing, baked or broiled, from fast food / restaurant 264 kcal
    264 kcal
  4. 75th-ranked landmark: Chicken wing, fried, coated, from raw 289 kcal
    289 kcal
  5. Maximum: Chicken wing, fried, coated, from restaurant 323 kcal
    323 kcal

Shared basis: 100 g · kilocalories

What this page compares

Named source records, not one universal meal

This guide keeps 13 named USDA records in view: 13 direct matches. All sit within “Chicken, whole pieces.” The exact descriptions remain the unit of comparison; the familiar heading is only the doorway into the evidence.

Why these records appear together: The deterministic grouping rule “normalized first description segment” placed these 13 records together under the exact grouping key “chicken wing.” That rule determines membership before any nutrition result is read.

For Chicken wing, this page can compare 13 named records from FDC 2706059 through FDC 2706061. It cannot observe which preparation was eaten, recover unnamed additions, or supply the eaten grams.

Read the shared calculation, provenance, and uncertainty method →

Editor’s decision brief

The three facts to carry into the table

Carry the denominator, exact identity, and strongest observed contrast into every number below.

Portion

70–110 g before composition

The largest source amount is 1.6× the smallest. Read per-serving calorie differences with that mass gap in view.

Composition

76 kcal separates the fixed-weight endpoints

The lower endpoint is “stewed”; the higher is “from restaurant.” This isolates density, not ingredient causation.

Discriminator

469 mg sodium gap per 100 g

Of protein, fiber, and sodium, the strongest normalized contrast is between “stewed” (374 mg) and “from restaurant” (843 mg).

Observed source examples

Three landmarks inside this source set—not universal endpoints

The cards are ordered by calories in each record's listed serving. Serving weights differ, so use per-100-gram values to compare composition. These selected records do not define a calorie range for every chicken wing.

Important: “Lower” begins with Chicken wing, baked, broiled, or roasted, from raw; “higher” ends with Chicken wing, fried, coated, from restaurant, using each record’s own source amount. Those labels order this selected set only—they are not endpoints for every chicken wing meal.

Full comparison

Compare every selected FNDDS record

For Chicken wing, serving columns preserve each record’s own listed amount, while calories per 100 g hold weight constant. A dash means the cited record does not supply that field; it does not mean the nutrient is absent.

On smaller screens, focus the table and scroll horizontally to read every column.

USDA records selected for the Chicken wing nutrition guide
Exact source record Match Source amount Calories kcal / 100 g Protein Fiber Sodium USDA
Chicken wing, baked or broiled, from fast food / restaurant Direct name match 70 gUSDA reference amount 185 kcal 264 16.2 g 0 g 335 mg FDC 2706059 ↗
Chicken wing, baked or broiled, from pre-cooked Direct name match 70 gUSDA reference amount 180 kcal 257 16.4 g 0 g 405 mg FDC 2706058 ↗
Chicken wing, baked, broiled, or roasted, from raw Direct name match 70 gUSDA reference amount 176 kcal 252 16.5 g 0 g 283 mg FDC 2706057 ↗
Chicken wing, baked, coated Direct name match 110 gUSDA reference amount 286 kcal 260 23.5 g 0.2 g 459 mg FDC 2706069 ↗
Chicken wing, fried, coated, from fast food Direct name match 110 gUSDA reference amount 355 kcal 323 19.6 g 0.3 g 927 mg FDC 2706067 ↗
Chicken wing, fried, coated, from pre-cooked Direct name match 110 gUSDA reference amount 323 kcal 294 20.5 g 0.3 g 507 mg FDC 2706066 ↗
Chicken wing, fried, coated, from raw Direct name match 110 gUSDA reference amount 318 kcal 289 21.3 g 0.2 g 461 mg FDC 2706065 ↗
Chicken wing, fried, coated, from restaurant Direct name match 110 gUSDA reference amount 355 kcal 323 19.6 g 0.3 g 927 mg FDC 2706068 ↗
Chicken wing, grilled with sauce Direct name match 110 gUSDA reference amount 275 kcal 250 20.9 g 0.2 g 625 mg FDC 2706063 ↗
Chicken wing, grilled without sauce Direct name match 70 gUSDA reference amount 186 kcal 265 16.2 g 0 g 281 mg FDC 2706062 ↗
Chicken wing, rotisserie Direct name match 70 gUSDA reference amount 180 kcal 257 16.4 g 0 g 405 mg FDC 2706060 ↗
Chicken wing, sauteed Direct name match 70 gUSDA reference amount 186 kcal 265 16.2 g 0 g 281 mg FDC 2706064 ↗
Chicken wing, stewed Direct name match 90 gUSDA reference amount 222 kcal 247 20.3 g 0 g 337 mg FDC 2706061 ↗

Portion analysis

Serving total and calorie density answer different questions

The listed source amounts run from 70 to 110 grams—a 40-gram gap before composition enters the comparison. Their own source servings run from 176 calories for “broiled; or roasted” to 355 for “from restaurant.” At a fixed 100 grams, “stewed” is 247 calories and “from restaurant” is 323—a fixed-weight separation of 76 calories. For Chicken wing, the serving view answers “how much is in the database portion?”; the 100-gram view answers “how concentrated is the matched record?” Neither reveals how many grams were actually eaten.

The scaling rule: multiply a per-100-gram value by eaten grams ÷ 100. The arithmetic is exact; the result is only as defensible as the record match and portion estimate.

Preparation analysis

The long description carries the evidence

The published descriptions distinguish forms such as “baked or broiled, from fast food / restaurant”, “baked, coated”, “fried, coated, from raw”, “grilled without sauce”, and “stewed”. The source formulations contain 8 distinct ingredient codes; examples that appear in only part of the set include salt, table, vegetable oil, nfs, chicken, broilers or fryers, wing, meat and skin, cooked, roasted, and breading or batter as ingredient in food. On this Chicken wing page, those rows make the records inspectable, but they are not a controlled experiment: they cannot tell us that one named input, by itself, caused a nutrient difference.

Database precision is not meal certainty. Retain the exact description beside the number so later corrections remain possible.

What changes the comparison

Four drivers worth checking before choosing a record

The family label “Chicken wing” cannot resolve the differences between Chicken wing, baked or broiled, from fast food / restaurant and Chicken wing, stewed. The four checks below identify the record wording, source weight, and formulation evidence that can.

  1. 01

    Source weight before serving calories

    The source amounts span 70–110 grams. Compare per 100 grams before reading a serving-calorie gap as a composition gap.

  2. 02

    The words that split the family

    Representative record-level distinctions include “baked or broiled, from fast food / restaurant”, “baked, coated”, “fried, coated, from raw”, “grilled without sauce”, and “stewed”. Those phrases are evidence for choosing a record, not decorative subtitle text.

  3. 03

    Formulation evidence, with limits

    8 source-input codes appear across the selected records. Their presence and listed weights describe USDA formulations, not finished plated proportions.

  4. 04

    The unresolved plate

    Even “Chicken wing, baked or broiled, from fast food / restaurant” leaves the eaten grams and unnamed oils, sauces, toppings, substitutions, or leftovers unresolved. Preserve those Chicken wing unknowns for correction instead of converting them into false precision.

Record matching

Match identity first; scale quantity second

Read the source name as a sequence of decisions. First confirm that chicken wing is the right meal family. Then resolve the phrases that actually separate this set—“baked or broiled, from fast food / restaurant”, “fried, coated, from fast food”, “grilled with sauce”, and “stewed”—before comparing gram weight. If a package, menu, or known recipe provides a closer first-party description, prefer it and keep this USDA record as a transparent fallback.

A practical matching checklist

  1. Read the complete Chicken wing source description, including preparation and additions.
  2. Compare the listed source weight with the amount actually eaten.
  3. Prefer a current package or restaurant source when a specific branded item is known.
  4. Record toppings, sauces, cooking fat, sides, and substitutions that the selected description does not name.

Explore this meal family

1 more-specific chicken wing guides

Use a focused guide when its description matches your meal. Each one keeps its own exact source records and links back to this broader family.

Focused guide Chicken wing fried coated Chicken wing fried coated: compare 4 exact USDA records by source calories, 100-gram values, portions, and citations.

Decision support from the exact records on this page

Turn source data into a better next decision

These conclusions and reading paths are computed from 13 exact records behind Chicken wing source-record guide. Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.

Equal-weight result

Chicken wing, fried, coated, from restaurant is higher in carbohydrate per 100 g

Chicken wing, fried, coated, from restaurant reports 15 g versus 0 g for Chicken wing, baked or broiled, from fast food / restaurant: a 15 g difference when both are normalized to 100 g.

Inspect the underlying evidence

The denominator changes the answer

Chicken wing, baked or broiled, from fast food / restaurant is denser; Chicken wing, baked, coated is higher in its source amount

Chicken wing, baked or broiled, from fast food / restaurant reports 264 kcal per 100 g and 185 kcal in USDA source amount (70 g). Chicken wing, baked, coated reports a lower 260 kcal per 100 g but a higher 286 kcal in USDA source amount (110 g).

Choose the record before reading the number

Chicken wing, baked, broiled, or roasted, from raw and Chicken wing, fried, coated, from fast food are not interchangeable

The page keeps both records at the same 100 g denominator and makes Preparation wording (raw; baked, roasted, or broiled versus fried) the explicit record-description contrast. It does not show that the wording difference caused a nutrient difference. Pick the description that matches the food in front of you rather than averaging away the distinction.

Inspect the underlying evidence

Contextual knowledge graph

Follow the relationship that matches your question

For Chicken wing source-record guide, each path states why the destination belongs here, so you can distinguish a true evidentiary connection from a merely similar label.

Compare two records on this page Chicken wing, baked, broiled, or roasted, from raw vs Chicken wing, fried, coated, from fast food

Both records appear in this page’s evidence set. The explicit record-description contrast is Preparation wording: raw; baked, roasted, or broiled versus fried; it is a selection cue, not evidence of cause.

Follow this evidence path Compare two records on this page Chicken wing, baked, broiled, or roasted, from raw vs Chicken wing, fried, coated, from restaurant

Both records appear in this page’s evidence set. The explicit record-description contrast is Preparation wording: raw; baked, roasted, or broiled versus fried; it is a selection cue, not evidence of cause.

Follow this evidence path 13 context records in this source topic Chicken, whole pieces

Chicken wing, baked or broiled, from fast food / restaurant and Chicken wing, baked or broiled, from pre-cooked belong to this USDA source-category collection. Its displayed ranges and complete exact-record catalog provide the peer set for a manual comparison; the destination does not preselect this page’s record.

Follow this evidence path A formulation detail that separates records Breading or batter as ingredient in food

USDA input 99995000 appears in 5 of 13 context records; its summed listed input weight spans 10–18 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.

Follow this evidence path A formulation detail that separates records Chicken, broilers or fryers, wing, meat and skin, cooked, roasted

USDA input 5103 appears in 8 of 13 context records; its summed listed input weight spans 74–100 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.

Follow this evidence path Put the observed spread in corpus context Calcium: density and serving context

In this page’s records, calcium runs from 12 mg in Chicken wing, stewed to 61 mg in Chicken wing, fried, coated, from restaurant, all per 100 g.

Follow this evidence path Put the observed spread in corpus context Sodium: density and serving context

In this page’s records, sodium runs from 374 mg in Chicken wing, stewed to 843 mg in Chicken wing, fried, coated, from restaurant, all per 100 g.

Follow this evidence path